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Chorizo Mayonnaise

For Chorizo Mayonnaise

Chorizo Oil

chorizo 100 g
neutral oil 200 ml
smoked paprika 1 tsp

Mayo Base

egg yolks 2 pc
dijon mustard 1 tbsp
sherry/red wine vinegar 1 tbsp
lime juice 0.5 pc


flat parsley 1 handful 
chives 1 handful


salt & lime juice to taste


  • Dice chorizo, chop parsley and chive

  • Render chorizo fat out in a cold pan with oil on low heat for 30 mins crisp up then add paprika 

  • Strain the oil through a sieve and set aside 

  • Dry out chorizo on a tray in oven at 150c for 10 mins

  • Mix yolks, mustard, vinegar and lime to a bowl

  • Stream in the cooled chorizo oil consistently whisking until the mayo forms

  • Add the herbs and season to taste with salt and lime juice

  • Topping with crispy chorizo


  • Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent

credit to chefthombateman

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